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Fennel and purple cabbage slaw

By Hannah Lewry
4
Easy
15 minutes

Ingredients

  • 2 baby fennel bulbs
  • ½ purple cabbage
  • ½ lemon, juiced
  • 2 T olive oil
  • 8 radishes
  • Celery leaves

Method

Slice 2 baby fennel bulbs and ½ purple cabbage, then toss with the juice of ½ lemon, 2 T olive oil, 8 radishes cut into wedges and a handful of celery leaves.

Cooks note: Season and serve with salmon or roast chicken.